Kale Pasta

cooked fettuccini pasta tossed in red sauce placed in a white bowl.

Spicy Kale Pasta is a quick dinner in 20 minutes! This vegetarian dish is simple, healthy, and easy to make, and the fiery tomato sauce packs a punch!

Course Main Course

Cuisine American

Keyword kale pasta, spicy kale pasta

Prep Time 5

Cook Time 15

Servings Servings

Calories 461kcal

Author Maria Doss

Ingredients

8 ounces pasta
2 tablespoons Olive oil
¼ cup chopped onion
2 garlic cloves minced
1 teaspoon red pepper flakes reduce or increase based on your spice tolerance
1 can crushed tomatoes 14.5 ounces
½ to ¾ bunch kale
½ teaspoon dried parsley
½ teaspoon sugar
½ to 1 teaspoon salt
1 tablespoon butter optional

Instructions

Cook pasta in a large pot of boiling water, according to package instructions, until tender.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, garlic and red pepper flakes. Cook, stirring occasionally, until onion gets trasnlucent, about 2 minutes.
Add tomatoes, chopped kale, parsley, sugar, salt and ¼ cup water. Stir and bring to a simmer. Cover and let cook for about 12 minutes or slightly thickened.
To chop kale, start with one leaf at a time. First, remove the central rib, then slice the tender leaf into small, bite-sized pieces.
Toss in the cooked pasta and butter. Season to taste with salt, sugar and red pepper flakes.
Serve immediately topped with a generous portion of grated parmesan cheese.

Video

Notes

Use good quality tomatoes. For a richer taste and lower acidity, use the highest-quality canned tomatoes you can find. San Marzano or Bianco Di Napoli are top choices that will elevate the flavor of your dish significantly.

Adjust the level of spice: I use around a teaspoon of red pepper flakes in this recipe

Nutrition